- 10 small white Japanese turnips, halved lengthwise
- 3 medium parsnips, quartered lengthwise
- 6 medium carrots, preferably mixed colors, halved lengthwise
- 10 small golden beets, scrubbed and quartered lengthwise
- 1/4 cup extra-virgin olive oil
- 1 tablespoon finely chopped thyme
- 1 tablespoon finely chopped sage
- 1 tablespoon finely chopped rosemary
- Kosher salt
- 2 1/2 tablespoons distilled white vinegar
- 2 tablespoons tamari
How to make this recipe
Preheat the oven to 425°. In a large saucepan of salted boiling water, blanch the turnips until barely tender, about 1 minute. Using a slotted spoon, transfer the turnips to a baking sheet to cool slightly. Add the parsnips and carrots to the saucepan and bring to a boil, then simmer until barely tender, about 2 minutes; transfer the carrots and parsnips to the baking sheet. Add the beets to the saucepan and simmer until just tender, about 5 minutes; transfer to the baking sheet and let cool slightly.
In a large bowl, toss the vegetables with the olive oil, thyme, sage and rosemary and season with salt and pepper. Spread the vegetables in an even layer on 2 large rimmed baking sheets. Roast for 20 to 25 minutes, until browned in spots. Transfer the vegetables to a platter. Drizzle with the vinegar and tamari, season with salt and pepper and toss to coat. Serve.
The vegetables can be prepared through Step 1 and refrigerated overnight; bring to room temperature before roasting.